Punjabi Kadhi

Description
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Ingredients
Pakora:
 * 1 cup chickpea flour (also known as "besan flour" or gram flour)
 * 1/4 cup chopped onion
 * 1/4 finely chopped raw potato
 * 2 tsp chili powder
 * 1 tsp finely minced or grated fresh ginger
 * 1/2 tsp baking powder
 * salt to taste

Sauce:
 * 1 cup plain soy yogurt (or soft tofu or soy milk whipped with lemon juice and salt will do in a pinch)
 * 1/4 cup white flour
 * 2 whole dried red chili peppers
 * 1 tsp tumeric powder
 * pinch of garlic powder
 * 1 tsp fenugreek seeds
 * 2 tbsp oil
 * salt to taste

Directions
Pakora:

Sauce:
 * 1) Mix all pakora ingredients except the oil and add about 1/2 cup water. Mix well.
 * 2) Heat the oil in a deep skillet, pot or wok. Form the pakora mixture into balls the size of walnuts, or smaller.
 * 3) Deep fry until golden. Remove and let drain on paper towels. Set aside.


 * 1) Beat the yogurt and flour together until there are absolutely no lumps.
 * 2) Add tumeric, salt and 3 cups of water.
 * 3) Heat the 2 tbsp of oil in the same pot you fried the pakoras in, and toast the fenugreek seeds and dry red chili pepper for 30 seconds or so.
 * 4) Add the yogurt and flour mixture, bring to a boil, and let simmer for about 15 minutes. Stir occasionally.